|Habanero Fire Sauce|
While it's best used as a creamy sauce to complement burritos, tacos,chili etc., I also use it as a chip dip and have been known to use itas a
"base" to finish all those little chips that are too small to dipat the bottom of the bag. Kind of like chip soup....
(Im fully awarehow sick I am).
In a standard food processor:reconstitute habaneros in .25 cup warm water and chop them up in the processor. Add a little buttermilk and buzz again. Add parsley and redpepper and buzz again. Add mayo and buzz again. Add the rest of theingredients and top off with buttermilk until processor is full. Buzz again. This makes about a quart of sauce. It is incendiary. Be careful whenchopping habaneros initially as it can spatter.
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